Tuesday, April 3, 2012

Glazed Ham


A smoked ham can be on the pricey end, but when you consider how many it serves and the fact that you can cook up a nice pot of split pea or bean soup with the ham bone later, it's actually quite economical.

Ingredients:
  • 6 lbs bone in cured pork picnic shoulder or butt end
  • 1/3 cup liquid honey
  • 1/3 cup pineapple juice
  • 2 tsp mustard
  • ¼ tsp cinnamon
  • cloves
  • 1 pineapple




Method:
  1. Place ham, fat side up in a roasting pan. Add 1 cup water, cover with foil and bake at 300 F for 2 hours. Remove ham to carving board.
  2. Take out 1/3 cup ham drippings and pour into a small saucepan, leaving the rest in the roaster. Add honey and pineapple juice to ham drippings in saucepan and cook over medium heat for 5 – 10 minutes. Add mustard and cinnamon, stirring with whisk until smooth.
  3. Remove thick fat layer on ham, leaving just a thin layer of fat. Score fat side and all around in a criss-cross pattern. Stud centers with cloves. Return to roasting pan.
  4. Brush half of the glaze all over ham and return it to 350 F oven, uncovered for 30 – 40 minutes, basting half way through once more with reserved liquid.
  5. Transfer to serving plate. Tent with foil and let stand for 20 minutes before serving, adding caramelized pineapple as garnish.
  6. To serve, lay ham on its side, cut slices down to bone on most meaty side first, then turn over and continue. Serves 10.
Caramelized Pineapple
Cut peeled pineapple into quarters, core and slice. Brown in 1 Tbps butter in heavy pan, until golden, turning to cook both sides. This can be done ahead of time and re-heated just before adding to ham platter.

10 comments:

  1. mmm the ham looks so good. I've needed a good, flavorful ham recipe for Thanksgiving. I don't think I'll wait until then to cook one though. :)

    I see Mennonite Girls have several cookbooks. Is there a post describing each cookbook?

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  2. Oh, this makes my mouth just water. Thanks for your receipe.

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  3. Oh wow - you've made this look so delicious (mouth is watering). There is nothing better than a slow roasted bone-in ham! Thanks for those detailed instructions - super helpful. I am so hungry for split pea soup with the left overs.....mmmmmmm.

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  4. just in time for Easter! thanks~

    Sherry

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  5. Julie, we have only one published cookbook. If you click on the book cover at the top of the right hand side, it will tell you about our book. Meanwhile, enjoy browsing through the recipes on the blog.

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  6. Looks great I was just thinking of a ham for Easter...ty

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  7. Here in Australia it is traditional to have a leg of lamb with all the roast veggies reminding us that Jesus was the Lamb slain for us!

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  8. any ideas, besides pea soup, for the leftover ham? Thanks.

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  9. awesome ideas thank you

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  10. Rieatta, the ham bone is great for any bean or lentil type soup. Leftover ham is great for sandwiches or added to casseroles such as a potato or macaroni dish.

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